Recipe

Strawberry and orange conserve

Zesty orange complements and amplifies the strawberry flavour of this delicious conserve.

Sep 30, 2010 2:00pm
  • 1 hr 15 mins cooking
  • Makes 5 Cup
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Ingredients

Strawberry and orange conserve
  • 1.5 kilogram (3 pounds) strawberries, hulled
  • 5 cup (1.1kg) white (granulated) sugar
  • 1/2 cup (125ml) orange juice
  • 2 tablespoon lemon juice
  • 1 tablespoon finely grated orange rind
  • 1 tablespoon orange-flavoured liqueur

Method

Strawberry and orange conserve
  • 1
    Cook berries in large saucepan, covered, over low heat, about 5 minutes to extract some juice from the berries. Remove berries from pan with slotted spoon; set aside in medium bowl.
  • 2
    Add sugar and juices to berry juice in pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes.
  • 3
    Return berries to pan, reduce heat; simmer, uncovered, about 20 minutes or until jam jells when tested. Remove from heat; stir in rind and liqueur.
  • 4
    Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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